Fresh Tomatillo Salsa Recipe

Step 1

Roast above ingredients in a[n oil-free] cast iron pan, turning occasionally. Leave husks on tomatillos while you roast ''em. The husks will be nicely blackened, the skins translucent, and the fruits soft when they''re done. [Let me add: the goal is to blacken the skin while doing the least tomatillo-exploding that you can. That way they don''t lose juice into the pan, that burns and smells sometimes. That means moving them around the pan as they roast.]

Step 2

Put roasted vegetables in food processor with: Salt 1/2 Teaspoon Cilantro 1/4 Cup and process briefly.

Step 3

Transfer to a pot, and cook the mixture for 5 minutes. [This darkens it up a bit, and mellows the flavors. It tastes too raw otherwise.]

Things You'll Need

  • 8 To 16 Tomatilloes depending
  • On size.
  • 12 Chiles (2_Serranos +
  • 2 _Jalapenos + 8_Piquins) I
  • Typically use
  • The serranos and jalapenos
  • Green and the piquins red.
  • 4 Cloves Garlic
  • 1sm Onion, really small, or half
  • Medium onion.
  • 1/2ts Salt
  • 1/4c Cilantro

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